01.

Heat the milk: In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and simmer it on low, stirring occasionally to prevent it from sticking to the bottom. Add rice to the milk: Add the soaked and drained rice to the simmering milk. Stir continuously to ensure the rice does not clump or stick to the bottom. Cook until the rice is soft: Let the rice cook in the milk on low heat, stirring frequently. This process can take about 25-30 minutes. The milk will thicken, and the rice will become very soft.

02.

Add sugar: Once the rice is fully cooked and the milk has reduced slightly, add sugar. Stir well to dissolve the sugar. Add cardamom and saffron (optional): Add the crushed cardamom pods or powder, and saffron strands if using, for additional flavor. Continue to cook for another 5-10 minutes, stirring continuously.

03.

Fry cashews and raisins: In a small pan, heat ghee. Fry the cashews until golden brown and the raisins until they puff up. Set them aside. Garnish and serve: Once the payasam has thickened to your desired consistency, remove it from the heat. Add the fried cashews, raisins, and ghee to the payasam. Garnish with chopped almonds or pistachios if desired.

04.

Serve Pal Payasam warm or chilled, depending on your preference. It's perfect for festivals, special occasions, or as a dessert after a meal.